Show 190, September 24, 2016: Robert Egger, Founder & CEO, L.A. Kitchen

Robert EggarL.A. Kitchen is a growing-in-profile, local non-profit whose thoughtful mission is that food and people should never go to waste. On Saturday evening, October 22nd they are launching their first ever fundraiser: Shared Plates. It’s “a night of 100 dinner parties” across Los Angeles.

“On behalf of the L.A. Kitchen, I’m thrilled to invite you to SHARED PLATES, an extraordinary night of 100 dinner parties hosted in homes all across our great city on Saturday, October 22nd. By sharing plates, stories, and a few surprises, these dinners will bring Angelenos from every walk of life together to reveal the power of food”

“Thanks to the generosity of our hosts, 100 per cent of your ticket revenue goes to support the L.A. Kitchen’s vital work to ensure that neither food nor people will ever go to waste.” – From Robert Egger, Founder & CEO, L.A. Kitchen

Robert Egger, Founder & CEO of L.A. Kitchen is our guest with a tantalizing preview.


Show 169, April 30, 2016: Culinary Arts Department, Los Angeles Trade Technical College

Steve KasmarFor 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources.

On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman (Steering Committee Board) join us with the appetizing 411.

Individual tickets are available for $95 which includes admission, food, a bag of casino chips, and two drink tickets. Your support goes a long way toward helping Trade Tech’s hard-working and motivated students afford the valuable education they receive at bargain fees at Trade Tech.

Chef Steve Kasmar also directs the busy catering operation at Trade Tech run by students. They regularly cook for dignitaries including the current Mayor of Los Angeles. On the menu for May 14th are duck confit tacos, lamb shank ravioli, and vegan chili. Also, an assortment of standout sweet goodies from the highly regarded baking and pastry department.

The evening will also honor S.E. Rykoff & Co., the legendary L.A.- based restaurant and foodservice supplier. They were acquired by what is now US Foodservice a number of years ago but they were a local landmark for 50 years. Their fondly-remembered slogan on the highly visible truck fleet was the memorable : “Enjoy life – eat out more often.”



Show 75, June 7, 2014: Negroni Week. Chef Peter Serantoni of Brunos in Brea

Peter SerantoniCelebrating authentic Italian cuisine while raising a glass to a good cause has never been easier. From June 2nd to 8th, Brunos Trattoria in Brea will be participating in the nationwide Negroni Week, presented by Campari and Imbibe Magazine. A portion of the proceeds from every Negroni sold at Brunos during this time will benefit The Mobile Closet, a local organization which helps the community by distributing clothing and blankets to people in need.

Let’s root Brunos on…By the end of the week if Brunos comes out as the top fundraiser in the nation, Campari will donate an additional $10,000 to The Mobile Closet.

“The Negroni is a classic Italian cocktail, originating in Florence, Italy. Staying true to the heart and quality of Brunos’ beverage program, the Negroni at Brunos utilizes premium Italian spirits and liqueurs to create an authentic, memorable experience.”

Co-Owner and Chef Peter Serantoni is our guest. Brunos Trattoria is named after his father and mentor, Papa Bruno.


Show 52, December 14, 2013: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Continues…

Ritz Restaurant and GardenKedric was recently at The Ritz Restaurant & Garden’s long-running annual holiday party fund-raiser (“Christmas at the Ritz”) in Newport Center benefiting Chapman University which was a bit bittersweet. Their lease is up and this is the last “Christmas at The Ritz” at the original location dating to 1977. The Ritz was established by the late Hans Prager, the former executive chef at both Lawry’s The Prime Rib and the fabled Scandia on The Sunset Strip in West Hollywood.

There was some good news. It’s not final yet but it looks like The Ritz has found a new location in the area to relocate when they need to vacate their current home early next year. Their long-time landlord has already granted them a couple of extensions. The only glitch is that The Ritz will disappear for at least a year while the new space is remodeled. Most of the long-time employees will need to find work and perhaps move on permanently. Stay tuned…

Hard Rock Hotel Palm SpringsThe Hard Rock Hotel in Palm Springs is newly opened and Kedric had a chance to see the property a few weeks ago. It’s located in the heart of Downtown Palm Springs near the Indian Casino. Kedric observed there in now lots to do for twentysomethings and thirtysomethings in Palm Springs these days, including a vibrant nightlife.

Kedric also previewed some luxury resorts opening next year in French Polynesia, Bali and the Maldives. That’s the life…


Show 51, December 7, 2013: Host Jet Tila and Producer Andy Harris

Lechon Porchetta by Susan ParkYou can aid the victims of Typhoon Haiyan in the Philippines and enjoy some great Filipino food. There is a huge Filipino community right here in Los Angeles County.

In addition to the high profile benefit for typhoon relief at The Church Key on the Sunset Strip on Sunday (which we’ll be talking about later in the show) there is a more populist fundraiser at Bamboo Bistro in Panorama City on Sunday, Dec. 15th from 4 to 8:00 p.m.

Pinoy food will be there in abundance expertly prepared by L.A. chefs including Chef Mayet Cristobal, the Executive Chef of the Getty Museum. She will be serving Beef Short Rib Adobo. The minimum donation is a modest $20 per adult and there will be live music.

Chef Jet and Producer Andy preview the show.


Show 50, November 30, 2013: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at very special fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year, plus, of rigorous practice. The competition itself is two very intensive days and 24 countries complete. He’s been associated with the American efforts for the Bocuse d’Or for some nine years.

Chef Gavin accurately describes it as the World Series, Stanley Cup and Super Bowl of professional cooking. It’s every two years in Lyon, France.

Go Team USA in 2015!